Lamb chops tasty after a good grilling

OREGANO GRILLED LAMB CHOPS WITH TOMATO FETA SALAD

Serves 2

Ready in 40 minutes

Ingredients

Potatoes

■ 400g baby potatoes, cut in half lengthways

■ 2 garlic cloves, minced

■ 1 Tbsp butter, melted

Lamb

■ 1 bunch oregano, roughly chopped

■ 500g lamb loin chops

■ 1 drizzle of oil

Tomato salad

■ 1 courgette, peeled into ribbons ■ 1 pack cherry tomatoes, cut in half

■ 1 drizzle of vinegar

■ 1 drizzle of oil

To serve

■ 2 Tbsp feta cheese, crumbled ■ 30g olives, halved

Method

Preheat oven to high grill. Preheat barbecue grill to high (if using).

Each week

Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.

Prep and cook potatoes: Prep potatoes and garlic. Add potatoes to a medium pot and cover with hot tap water and a pinch of salt. Cook on high heat for about 25 minutes with the lid on, until tender. Drain and place on a lined oven tray.

Grill potatoes: Use a fork to crush potatoes. Mix garlic and butter together in a small bowl and drizzle over potatoes. Season with salt and grill in oven for about 10 minutes, until golden.

Meanwhile, prep lamb: Prep oregano. Pat lamb dry and toss in a medium bowl with oregano.

Season with salt and pepper. Prep salad: Prep courgette and tomatoes. Toss in a medium bowl with vinegar and oil. Season to taste with salt and pepper.

Cook lamb: When potatoes are grilling, heat oil in a medium frypan on medium-high heat. Cook lamb for about 2 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered, for 2-3 minutes. Alternatively, cook on the barbecue.

To finish: Prep feta and olives.

Serve: Potatoes and salad topped with feta. Serve with lamb and olives.

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